I promised myself I would not post another dessert recipe until I have this baby as the temptations are super high these days and self control is non-existent but honestly I couldn’t resist not sharing this delicious, super rich chocolate tart with you guys. Sweetened with honey and with just few simple ingredients this baby comes together in no time. This idea has been playing in my head for a while now and four tarts later this is the final product!!! It’s all about different layers that compliment each other in the most best way ever.
It’s seriously easy peasy stuff here as my 6 year old likes to say it. It’s all about layering and chilling, with only 15 minutes (tops) of baking time! It looks super fancy and complicated but honestly it is not. Perfect for any type of get together or just a random Wednesday night when you NEED some chocolate. This baby should have you covered.
It combines chocolate graham crackers with crushed hazelnuts and healthy coconut oil for chocolate-y, nutty base. Then you have creamy and luscious mousse-like white layer which is almost pudding like but thickened with gelatin, also known as smetanik. It’s a popular Russian dessert that is normally eaten as is or used as a layer in cakes and numerous other desserts. I would compare it to an Italian panna cotta dessert. It’s sour cream with heavy cream and very little honey for sweetness that is thickened with gelatin for a soft but firm mousse like texture.
The last layer is super rich, velvety chocolate layer. I mean if you want some chocolate this is the way to go! And no crazy ingredients in this layer either, just chocolate chips with heavy cream and honey, melted, then topped over the cream layer. I finished it off with some fresh raspberries because apparently chocolate + raspberries are my thang. And that’s it! You can make it up to a day in advance and have a tasty dessert in the morning for later of course (or not?).
Chocolate crust with cream filling, chocolate ganache, and fresh raspberries. It’s chocolate lovers dream!
Crust – see step by step photos below
- 14 sheets chocolate graham crackers
- 5 Tbsp. whole hazelnuts
- 1/4 cup coconut oil (in liquid form)
- butter for greasing*
- 1 cup full fat sour cream (not light)
- 1/2 cup heavy cream
- 1/3 cup honey
- 1 packet/envelope unflavored gelatin
- 1 cup boiling water
- 3/4 cup heavy cream
- 1/4 cup honey
- 2 cups semi-sweet chocolate chips
- 1/2 – 3/4 cup fresh raspberries
- 1 Tbsp. hazelnuts, crushed
- Preheat the oven to 350F. Butter the bottom and sides of a 9-inch round springform pan.
- Place the graham crackers in the bowl of a food processor. Pulse until mixture forms into crumbs. Add hazelnuts and pulse until crumb consistency. Add the coconut oil and pulse until incorporated. You may have to stop the food processor to scrape down the sides.
- Press the crumb mixture into the bottom and sides of the prepared pan, forming 1 1/4-inch border (don’t worry about it being even, you can clean it up at the end). Bake for 12-15 minutes. Cool to room temperature, about 20 minutes.
- In a medium bowl on low speed, beat sour cream, heavy cream, and honey until incorporated.
- In a small bowl, whisk gelatin and water until gelatin is completely dissolved.
- Gradually add the gelatin mixture to the sour cream, beating until well blended after each addition.
- Pour the sour cream mixture over the cooled prepared crust. Refrigerate for 1 1/2 hours or until firm to the touch.
- In a small saucepan, whisk together the heavy cream and honey over medium heat until dissolved and heated through. Remove from heat when bubbles begin to from around the edges (do not boil).
- Put the chocolate chips in a medium bowl. Immediately pour the hot cream mixture over the chocolate and stir until smooth.
- Pour the chocolate filling over the chilled cream layer. Top the chocolate with raspberries and refrigerate atleast 5 hours or overnight.
- Bring the tart to room temperature and loosen from sides of the pan by running a thin offset spatula or a knife around the edge and bottom. Unmold the tart, remove to a serving platter with or without the bottom of the pan (I kept the bottom attached). To even out the crust edge, just use a small knife to lightly clean up the edge until even.
- Sprinkle the crushed hazelnuts over the top of the tart. Cut into wedges and serve at room temperature.
*I found that butter works the best for greasing the pan vs. cooking spray or coconut oil. The bottom of the tart does not stick and comes out of the pan much smoothly with butter.
**Add additional time to prep for the tart to chill
Keywords: chocolate, holiday